The stained enamel on my Dutch oven tells the story of my people. It’s browned from caramelizing onions for French onion soup (Grandma’s 83rd birthday), a double batch of chicken stew that bubbled over (Halloween, 2016), and a thousand other celebrations, big and small.
The Dutch oven on the stovetop is a promise that dinner will be more than a rushed necessity. And as I watch my this-close-to-adult children find their independence, I reach for my Dutch oven even more. Simply being together is reason enough to cook a sentimental meal.
Take this Root Vegetable Bourguignon. You can make it from carefully curated produce and a delightful Burgundy, or throw it together with wilted crisper drawer veggies and leftover pinot.
The only ingredient you must use is cognac, which transforms the dish from vegetable stew into a complex, deeply flavorful dining event. Also, you get to light the cognac fumes with a match, which will literally brighten your day. (But first, it’s vitally important to turn off the overhead fan, lest it suck the flames into your range hood and you create an entirely different kind of evening. This I know.)
If you have helpers for the chopping, this recipe is quick enough for a weeknight supper. But it’s best served in a crowded kitchen on a lazy weekend, cooking up memories.
Credit: Kellie Hynes
Credit: Kellie Hynes
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